Pan Seared Snapper, Licorice & Star Anis, Fennel Confit, Bell Pepper Chutney Preparation Time: 1hr 30 Serves: 4 Today: 1 bottle…An easy recipe this week… Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: Viognier Alban Vineyards Central Coats California USA.When John Alban conceived his namesake winery, he did not take into consideration that most Americans hadnt heard of Rhone varietals.Thiswhite wine is made of the grape variety Viognier, which made the region Condrieu famous for their white wines. Condrieu is situated in theNorthern part of the Rhone Valley and normally it is difficult to find the small amount of bottles produced in this region. Typically for the grapevariety is its potentially powerful, rich, and complex aroma that often seems like overripe apricots mixed with orange blossoms or acacia. INGREDIENTS Snapper Fennel Confit Bell Pepper Relish4 ea 7oz Snapper fillets 1 lb fennel 1 ea green, yellow & red bell peppers2 oz Olive Oil 1 liter chicken stock 2 oz sugar1 bunch Thyme 3 ea Star Anis 2 fl oz white wine vinegarButter 1 oz licorice powder 1 ea Cardamom Salt & Pepper to taste 1 ea Star Anis 1 ea cinnamon stick 1 clove TechniqueFennel Confit: Cut the fennel in half, place in a cooking vacuum bag, add the chicken stock, Star Anis & licorice powder (left picture). Seal thevacuum bag & cook it in a steamer pan until the fennel is soft. If you dont have a vac pac machine (http://www.orved.it/eng/new766_uk.htm)you can still use a braising pan. Place the fennel in the braising pan, add the chicken stock & spices, slowly cook in the oven (300°F) for 1 ½hours. Remove from the oven & keep warm.Bell Pepper Relish: Burn the bell pepper skins on an open flame, (center picture) then place them in a plastic bag for 10 mins, (this will makethe peeling process easier). Peel off the skin, cut into Julienne. In a saucepan, add the sugar, white wine vinegar, Cardoman, Star Anis,cinnamon stick & cloves. Bring to a boil & add the Julienne bell peppers. Simmer until the consistency is syrupy. Remove from the heat, setServing Time: Pan sear the Snapper in a little butter & Olive Oil, season with salt & pepper. sear the fennel confit cut in wedges with oliveoil,place it in the center of the plate, then the seared Snapper on top. Drizzle the bell pepper relish over & garnish with fresh Thyme (rightpicture). Bon Appetite!Please view this very interesting site:Henkelman Vacuum Sealers Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "The first step in the acquisition of wisdom is silence, the second listening, the third memory, the fourth practice, the fifth teaching others." Solomon Ibn Gabriol Term of the Week Vacuum PackVacuum packing is a method of storing food and presenting it for sale. Appropriate types of food are stored in an airless environment, usually in an air-tight pack or bottle to prevent the growth of microorganisms . The vacuum environment removes atmospheric oxygen, protecting thefood from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. Vacuum packing is commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, and coffee, and also for shorter- term storage of fresh foods such as vegetables, meats, and liquids such as soups.
Milk Fed Veal Rack, Boulangere Potatoes & Blackcurrant Mustard Sauce Preparation Time: 1hr 30 Serves: 4 Today: 2 bottles…As easy as pie! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2006 Zinfandel Seghesio Sonoma CaliforniaThe Seghesio Story begins in 1886 when Edoardo Seghesio departed his family’s vineyards in Piedmonte, Italy for a new life in America. TheZinfandel is a blend of different vineyards of Sonoma (Home Ranch, San Lorenzo and River Road in Alexander Valley, and Cortina in DryCreek Valley). A small amount of Petite Sirah is added to the wine for added complexity. The result is a tantalizing black raspberry and classicbriary flavored wine with a balance of components for which Seghesio wines are known. INGREDIENTS Veal Rack Boulangere Potatoes Blackcurrant Mustard Sauce2 ea milk fed veal rack 4 ea Russet Potatoes, medium 2 ea shallots1 bunch fresh Thyme 3 oz butter 1 oz butter1 bunch fresh Rosemary 1 ½ cup yellow onion, sliced ¼ cup Brandy1 ea garlic clove, minced 1 ½ tsp paprika Veal trimmings2 cl vegetable oil 2 ea Bay Leaves ½ liter veal demi glace1 oz butter 1 liter beef stock/ broth - unsalted 1 jar blackcurrant mustard 1 bunch fresh Thyme 1 liter heavy whipping cream Salt & pepper to taste TechniqueBoulangere Potatoes: Pre-heat the oven to 350°F. Melt the butter in a saute pan or skillet, over a medium heat. Add the yellow onions &paprika. Saute until translucent. Season lightly with the salt & pepper. Remove the onions & cool. Score the peeled potatoes with a paring knife,& place flat side down in a baking dish. Pour over enough beef stock/ broth, to halfway cover the potatoes. Top each potato with a generousamount of the sauteed onions. Add Thyme & Bay Leaves, season lightly with salt & pepper (left picture). Cover with a lid or Aluminum foil.Place in the pre-heated oven, cook for 40 - 45 mins or until tender. Remove from the oven & keep warm.Blackcurrant Mustard Cream Sauce: In a pan, add a little oil, & brown the veal trimmings. Add the butter & saute the shallots, flambe with theBrandy. Add the Thyme & demi glace, keep simmering & add the cream, reduce by half. Pass through a fine strainer (center picture), back onthe heat & add the blackcurrant mustard. Season & keep warm.Veal Rack: Pre-heat the oven to 350°F. In a medium sized frying pan, sear the veal racks in the a little vegetable oil, to get some color. In a hotpan, add the Rosemary, Thyme & garlic & a little butter. Place the veal rack & place in the oven for 15 - 20 mins, depending on the temperatureyou require. Set aside & keep warm.Serving Time: Flash the veal rack in a hot oven, place on top of a the Boulangere Potatoes, spoon over the blackcurrant mustard sauce , &garnish with fresh Rosemary (right picture). Bon appétit!BANDB CULINARY SERVICE Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "You cant have a better tomorrow if you are thinking about yesterday all the time". Charles F. Kettering Term of the Week Formula-Fed (or "milk-fed") Veal Formula-Fed (or "milk-fed") veal, from calves that are raised on a nutritionally complete milk formula supplement. The meat color is ivory or creamy pink, with a firm, fine and velvety appearance. Usually marketed as veal when they reach 18-20 weeks of age (450-500 lb). Veal hasbeen an important ingredient in Italian & French cuisine since ancient times. The veal is often in the form of cutlets, such as the Italian cotolettaor the famous Austrian dish, wiener schnitzel. As veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.
Roasted Kurobuta Pork Loin, Rosemary Sweet Potatoes & Apple Compote, Caramelized Shallots & Bacon Emulsion Preparation Time: 1hr 30 Serves: 4 Today: 3 bottles…Follow the step, you will be fine! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2001 Reserve "Colleccion 125" Julian Chivite Navarra SpainFounded in 1647, Bodegas Julián Chivite is the oldest wine producing dynasty in Spain. This is a Tempranillo, Cabernet Sauvignon & Merlotblend from old vines, so the subtleties of flavor are varied. Look for black plum, black raspberry and black currant flavors, with a well-meshedtannin. INGREDIENTS Kurobuta Pork & Marinade Caramelized Shallot & Bacon Emulsion Roasted Sweet Potato & Apple Compote3 lb Kurobuta pork loin 4 ea shallots (minced) 2 ea large sweet potato (peeled)¼ cup salt 5 ea bacon strips (diced) 1 tbsp rosemary (chopped)¼ cup sugar 1 tbsp butter 1 oz olive oil2 qt water 1 qt heavy cream 4 ea Granny Smith apples 2 ea bay leaves salt & Pepper to taste (peeled & medium dice) 1 tbsp all spice berries 3 ea gelatine sheets 2 tbsp butter1 tbsp dried thyme 1 cup cold water 1 ea shallot (minced) 1 tsp chopped thyme 1 oz maple syrup Salt & Pepper to taste TechniqueKurobuta Pork & Marinade: In a large pot, combine all of the ingredients, except for the pork. Heat up until the sugar & salt are completelydissolved. Remove from the heat & cool off. Marinade the pork in the liquid brine, for at least 6 hours. Place in the refrigerator. Remove theKurobuta pork from the brine & pad dry.Sweet Potato: Using a mandolin, slice the sweet potatoes in rounds, about ½ cm thick (left picture). In a bowl, mix the sweet potatoes with therosemary, olive oil, salt & pepper. Place them on a sheet pan & roast until golden brown at 350°F for 15 - 20 mins. ReserveSauce: "Step 1" in sauce making - re-hydrate the gelatine in cold water (center picture). Pre heat a sauce pan. Add the diced bacon & cookuntil light brown. Remove the excess bacon fat & reserve. Continue cooking the bacon, add the butter & shallots, cook on a medium heat untilcaramelized. Add the cream & simmer. Reduce it by half, remove from the heat. Pass the sauce through a fine chinois, stir in the hydratedgelatine, until dissolved. Keep the sauce warm, reserve until serving.Apple Compote: In a large saucepan, heat up the bacon fat, reserved from the sauce preparation, add the butter & shallots. Cook untiltranslucent. Add the apples & cook until tender. Season with salt & pepper. Add the chopped thyme & maple syrup. Mix & reserve.Serving Time: Heat up a saucepan. Add olive oil & sear the pork on all sides. Place the pork in a pre heated oven at 320°F & cook until theinternal temperature reaches 140°F. Remove from the oven& allow to rest for 10 mins. In a ring mold, place the sweet potatoes in an over lapmotion. Top with the apple compote. Slice the pork & place on top of the apples. Place the sauce in a cream charger, charge with CO2, & shakewell for 15 seconds. Point the cream charger upside down & press to pour. This will create a foam! Enjoy & bon appetit!Please visit these very interesting sites: Cream Charger>>Mandolin Plus Raw Food Gourmet Chefs tool Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week"You dont have to cook fancy or complicated masterpieces - just good food from fresh ingredients" Anon Term of the Week Kurobuta Berkshire pigs are said to be "Britains oldest pig breed", originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire). They apparently became popular after being discovered by Cromwells troops while they were stationed at Reading during the English Civil War. Kurobuta (黒豚, black pig) is the Japanese term for a breed of Berkshire pig given to Japan by English diplomats in the 1800s. Like the Kurobutas beef analogues (Wagyu beef) the pork is renown for its superb meat marbling. Kagoshima prefecture is known for its Kurobuta pork production. Berkshire Pigs are a rare breed of pig originating from Britain. In New Zealand it is estimated that there are now less than a hundred purebred sows. In Britain breeding is maintained by the Rare Breeds Survival Trust at Aldenham Country Park, Hertfordshire and at the South of England Rare Breeds Centre in Kent.
Verjus Marinated Scallops, Potato & Mushroom Hash, Asparagus & Truffle Puree Preparation Time: 1hr 30 Serves: 4 Today: 3 bottles…Not too difficult this week... Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help! INGREDIENTS Marinated Scallops Potato & Mushroom Hash Asparagus & Truffle Puree20 ea. U-15 Scallops 3 ea. Large Potatoes (peeled and small dice) 1 ea Pumpkin (small diced)2 oz. Verjus 2 cups Crimini Mushrooms (sliced) 2 cloves of garlic (pureed)1 oz. Grape seed Oil 8 ea. Bacon Strips (small dice) 1 oz /5 cl of extra virgin olive oilSalt & Cracked Black Pepper 4 ea. Shallots (minced) 1 tsp of licorice powder1 oz. Grape seed Oil (to sauté) 1 tsp. Thyme (chopped) 1 tsp of ground cumin Salt & Black Pepper 2 fl oz/4cl chicken stock Salt & White Pepper to taste TechniqueMarinate Scallops: Rinse the scallops in cold water, pad dry with paper towel. Remove the muscle lip attached to the scallops and discard(left picture). In a mixing bowl combine the Verjus and grape seed oil, add the scallops and gently toss them. Set aside and marinate for 2hours.Potato & Mushroom Hash: In a large pot bring water to a boil, add salt. Add potatoes and boil them until tender but firm. Strain the potatoesand shock them in ice water, strain and set aside. Pre heat a large saute pan and add the diced bacon, brown it, remove from the pan. In thebacon fat sauté the minced shallots until translucent, add the sliced mushrooms and cook for 1 minute. Add the boiled potatoes and cook untilthey start turning golden brown, mix in the cooked bacon add the chopped thyme. Season with salt & Pepper, set aside.Asparagus & Truffle Puree: Bring the chicken stock to a boil. Season with a little salt. Add the asparagus and cook for 2 minutes. Remove theasparagus from the chicken stock and shock them in ice water, drain and reserve. Place the asparagus in a Margarita Blender with a littlechicken stock, just enough to blend. Puree until smooth consistency. Pass the puree through a fine chinois (center picture). Set it in a smallsauce pan and keep warm. Add the truffle peelings, season with salt & pepper and finish with the truffle oil. Reserve for service.Cooking the Scallops: Remove the scallops from the marinade and drain the excess liquid. Pre heat a sauté pan and add the remaininggrape seed oil. Place the scallops and cook on each side for about 2 minutes until golden brown. Season with salt and cracked black pepper.Reserve.Serving Time: Using a 2 in. ring mold, place 1 tbsp. full of potato & mushroom hash, press it down and remove the mold. Repeat the operation4 more times. Place one scallop on top of each hash mold. Drizzle with the asparagus puree. Garnish with truffle peelings and Enjoy!! (rightpicture)Please Visit This very Interesting Site:Wild About Mushrooms: Truffles Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class." Jeff Smith (The Frugal Gourmet) Term of the Week Verjus (From Middle French vertjus "green juice") is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.
Marinated Duck Skewer, Merguez Cassoulet & Fresh Pumpkin Relish Preparation Time: 1hr30 Serves 4 Today 3 bottles…A bit of a challenge, especially if you want to make your own sausages…!! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2001 Reserva Coleccion 125 Julian Chivite Navarra SpainFrom father to son since 1647 runs the motto emblazoned on each bottle produced by the Chivite family. The blend is based on Merlot, buthas Tempranillo, Grenache and Cabernet as well. The resulting wine, although a touch closed on the nose, is full of cedary, spicy black fruitsupported by firm, ripe tannins. INGREDIENTS Marinated Duck Skewer Merguez Cassoulet Pumpkin Relish2 ea duck breast 6 Merguez Sausages 1 ea Pumpkin (small diced)2 oz of ginger 1/2 dry chorizo sausages 2 cloves of garlic (pureed)2 oz of acacia honey 4 oz of pork belly cubed 1 oz /5 cl of extra virgin olive oil3 oz/ 10 cl sesame oil 7 oz/200g onion, finely chopped 1 tsp of licorice powder1 oz of 5 spices 1 oz/20g duck or goose fat 1 tsp of ground cumin 2 oz/ 60g tomato purée 2 fl oz/4cl chicken stock 14oz/400g tinned chopped tomatoes Salt & Pepper to taste 1¼ liters veal stock 1 lb/500g dried cannelini beans 4 cloves of garlic, smashed 3tbs raz el hanout Fresh thyme, rosemary, bay leaf, mignonette, dried basil and oregano TechniqueMarinate Duck Skewers: Cut the duck breast lengthwise into 4 strips, marinate them with the ginger, honey, five spice & sesame oil. Allow theflavors to merge overnight.Serving Time: Prepare the Merguez Sausages. Cut into 4 pieces on the bias (left picture). Slice the Chorizo into equal slices on the bias.Canellini Beans & Cassoulet: Soak the Canellini Beans in cold water overnight. Place the duck fat in a large casserole dish, saute the porkbelly for about 5 mins. Meanwhile, sweat the onions & garlic in a clean saute pan until translucent. Incorporate the tomato puree, choppedtomatoes & the Canellini Beans. Season to taste with salt & pepper & Raz el Hanout. Cover the Canellini Beans with the veal stock, allow tosimmer for 5 mins. Add the Merguez Sausages & sliced Chorizo. Cover & place in a moderate oven (160°C/ 320°F), allow to cook slowly in theoven for about 1 hour until the beans are cooked (center picture).Pumpkin Relish: Saute the garlic, licorice powder & cumin in the olive oil, dont have the heat too hot, or it may burn. Add the diced pumpkin &chicken stock. Reduce until the pumpkin is cooked, not too soft. Salt & pepper to taste.Serving Time: Cook the duck skewer in a little olive oil, set aside & keep warm. Place a medium sized spoon full of the hot cassoulet in thecenter of the plate, lay the duck skewer on top & spoon over the pumpkin relish. Garnish with fresh herbs & enjoy! (Right picture).Please visit this very interesting site…Merguez Sausage « Charcuterista Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "There is no sincerer love than the love of food" George Bernard Shaw, Playwright & recipient of Nobel Prize for Literature Term of the Week CassouletCassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork,goose, duck and sometimes mutton), pork skin (couennes ) and white haricot beans. Numerous regional variations exist, the best-known beingfrom Castelnaudary, the self-proclaimed "Capital of Cassoulet", Toulouse, and Carcassonne. All are made with white beans (haricots blancs,lingots), duck or goose confit, meat and sausages. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a coldroast shoulder.
Seared Yellow Fin Tuna, Italian Procuitto, Tarragon Bacon Sauce, Lemon Fritters Here we go again, procuitto & fish: Great; very tasty & an unusual lemon complete the dish Preparation Time: 1hr30 Serves 4 Today 2 bottles…Nice & easy this time around Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2005 Gruener Veltiner Spiess Kurt Angerer Kamptal Austria.Kurts ancestors have been making wine in Kamptal since 1848. Kurt learnt his trade with his father, Franz Angerer, who ran the family winery,but eventually he came to the decision that he should set up on his own, and looked to Australia as a likely destination.The Spiess, a vineyard ofred gravel. Fresh and herbal nose. Good grippy style on the palate, with a peppery edge, with a crisp, fresh acidity. INGREDIENTS Tuna Sauce Lemon Fritters4 ea tuna steaks (8 oz/ 250 g ea) 2 ea shallots (minced) 2 each Meyers Lemons3 oz/ 10 cl sesame oil 1 pt white mushrooms (sliced) ½ cup flour/ frying oil4 ea Italian Procuitto slices (2 min/ 1/16 in) 8 ea sliced bacon (blanched/ julienne) 1 cup water 2 oz/ 6 cl Cognac 1 whole egg ½ cup Chardonnay 1 cup flour ½ cup heavy cream 2 tbsp baking powder 1 tbsp fresh Tarragon (chopped) 2 tbsp malt vinegar 1 tbsp olive oil Salt & Pepper to taste TechniqueFritter Batter: Combine flour & baking powder, add whisked egg, olive oil & vinegar. Add water until desired consistency. Let the dough rest…Proof at room temperature for 30 mins.Seared Tuna: Coat the tuna steaks in sesame oil, seared 1 minute on each side, set the fish a side do not clean your saute pan, reserve.Julienne the procuitto (½ in/ 1 cm wide). Lightly make an incision in the tuna, without cutting all the way through (4-5 per pieces) fill the incisionswith procuitto (left picture)Finish Fritters: Slice the lemons (round shape) (1mm/ 1/8 in) you should have about 16 center slices. Dredge them in ½ cup of flour & then dipthem in the fritter batter. Deep fry in a bath of oil until gold in color, reserve on paper towel (center picture).Sauce: In the pan that you used to sear your fish, saute the shallots, 1 min, add the mushrooms, then the blanched bacon, 2 mins, flambe withthe Cognac, deglaze with the Chardonnay, reduce by half. Add the heavy cream, simmer until syrupy consistency, finish with chopped Tarragon.Salt & pepper to taste, keep warm.Serving Time: Pass the tuna in a hot oven (425°F/ 220°C) until desired temperature (3 mins Medium Rare). Drizzle the sauce around, sprinklewith the fritters (right picture).Please visit these very interesting sites…Falling Sand Lemons, Meyer Lemon & History of Lemons - Sunkist Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "The way to become boring…Is to say everything". Francois-Marie Arouet (21November 1694 - 30May 1778), better known by the pen name Voltaire, a French Enlightenment writer. Term of the Week Meyers LemonsRegarded by many as the favorite backyard citrus tree, the Meyer Lemon was introduced to the United Sates from China by Dutch plant explorerFrank Meyer. Meyer traveled to China several times during the early 1900s & introduced this country to hundreds of new plant species. Thought to be a cross between an acidic lemon & a Mandarin, this thin-skinned & slightly sweet cousin to the lemon settled in subtropical citrus-growing regions of the United States.
Moussaka of Duck, Pickle Lemons, Chickpeas Pesto A great way to enjoy duck, in the great Mediteranean tradition. Preparation Time: 1hr30 Serves 4 Today 3 bottles…A little challenge this week… Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2006 Roero Arneis Cantina Vietti Piedmont Italy.Arneis, a finicky indigenous white grape, had almost disappeared from Piedmont when Alfredo Currado of Cantina Vietti began to experimentwith the grape in the late60s. Crisp and light, with a touch of grapefruit and earth, the 2006 Vietti Roero Arneis is tremendously food friendly. INGREDIENTS Duck Mix Egg Plant & Potato Chickpeas Pesto4 duck legs (10oz/ 320g ea) 2 ea large egg plants 1 cup chickpeas4 small onions (minced) 1 pt milk 2 oz/ 6 cl olive oil2 pickle lemons 2 cup flour 3 cloves garlic (minced)1 pinch Spanish Safron 1 liter/ 1 pt frying oil ½ bunch chopped basil1 tsp chopped cillantro 1 ea large potato 2 tbsp sun dry tomato (chopped)curcuma, cumin & coriander seeds to taste 1 tsp tumuric 2 tbsp pine nutsRaz-el-Hanout 2 cups/ ½ liter chix stock 5 oz/ 12 cl extra virgin olive oil½ cup diced black & green olives TechniqueEgg Plant & Potato: Peel the egg plant & slice them lengthwise, 2mm/ 1/8 in, soak them imediately in milk, so they will stay white. Bring thefrying oil to 220°C/ 420°F, pat the egg plant dry, dust in flour. Fry the egg plants until golden in color, set on paper towel. Peel potato, cut inround shapes, like a large chip (7cm x ½ cm - 2 in x ¼ in) 4 pieces. Gently cook in chicken stock, with tumeric for 20 mins or until soft, removefrom stock, strain the liquid.Duck Mix: Season the duck legs with the dry condiments, lay them down in a braising pan. Sprinkle around, onions, pickle lemon & corianderseeds. Pour the chicken stock over & braise with aluminum foil on top, for about 1 hour (375°F/ 190°C). Open periodicly to be sure you still haveenough braising liquid. Add chicken stock if needed. At the end of the cooking process, pull the duck meat from the bones & skin, chop roughly.Discard the lemon from the braising liquid (you should have 1 cup to 1 ½ cups left over), bring it to a simmer & add the olives, safron & choppedcilantro. Cook 2 mins & pour over the chopped duck meat (left picture).Pesto: Drain & rinse the canned chickpeas. Saute the garlic until brown, add the chickpeas. Keep cooking for 2 mins. Divide the chickpeas in 2equal quantities. Add ½ in a Margarita blender with basil, sun dry tomatoes, pine nuts & oil. Puree until smooth.Moussaka Molding: In a Ramequin, coat the bottom & sides with the fried egg plant. Fill with approx 80% with the duck mix, top with the potato& close with the excess egg plant (center picture).Serving Time: Bake the moussaka for approx 10 mins (400°F/ 200°C), a few mins before, dry roast the other ½ of the whole chickpeas in aTeflon pan, add the pesto & bring to a single boil. Un-mold the moussaka & drizzle the sauce (right picture).Please visit this very interesting site Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "Dont take a butchers advice on how to cook meat. If he knew, hed be a chef". Andy Rooney Term of the Week Raz-el-HanoutRaz-el-Hanout is an interesting blend of up to 20 sweet spices, essential to Moroccan cooking. Besides couscous & other Moroccan dishes, this blend wonderfully brings together classic European recipes.
Veal Grenadin & Scallops, Roasted Almond Potatoes, Carrots & Cayenne Jus I am not a fan of mixing land & sea product, but in this instance, it works perfectly! Preparation Time: 1hr30 Serves 4 Today 2 bottles…Its not that difficult this week... only 3 bottles!! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2005 Rose de Saignee Domaine l`Hortus Languedoc. Rosé wines are continuing to be in vogue, andthey are just getting better and better. Syrah and Grenache split equally which gives a robust rosé of redcurrant colour and spicy aromas. This isthe top level of fruit flavor and texture that a rosé wine can accomplish due to the long and extended pressing process that gives the wine bodyand concentrated flavor unusual in rosé wine. INGREDIENTS Meat & Scallops Potatoes & Garnish Jus2 ea veal tenderloin butt 1½ lb/ 750g Fingerling Potatoes 1 lb/ 500g veal bones or trimmings12 ea jumbo scallops 3 ea bay leaves 1 cup mirepoix (carrot/ onion & celery)3oz sesame oil 6oz/ 20cl reduced heavy cream 1 tbsp tomato paste ½ cup roasted almonds (skinless) 1 Bouquet Garnit 2 bunch spinach 1 cup red wine 3oz butter 1 tsp whole peppercorn 4 ea tomatoes 1 cup julienne carrots (blanched) 1 ea shallot (minced) Cayenne pepper to taste 2oz/ 10cl Olive Oil Salt & Pepper to taste TechniqueMeat & Scallops: Trim veal of all skin & tendons. Cut them into 12 mini tournedos, slice scallops in two (left picture). Marinate in sesame oil,refrigerate.Stock/ Jus: Roast the veal trimmings & bones in a hot oven (425°F/ 220°C) until golden. Discard fat, add the miropoix, 3 mins, add tomatopaste, 1 min, deglaze with red wine until dry. Cover with water, finish with Bouquet & whole pepper corn. Simmer, while skimming, for 1 hour,strain. You must have about 3 cups of "fairly thick" juice.Potatoes & Garnish: Boil the "skin on" potatoes with bay leaves & salt, for about 20 mins. Smash them with a potato smasher, add cream &almonds, once fully incorporated, add salt & pepper to taste & nutmeg. Keep warm.Sear Meat & Scallops: In a Teflon pan, for 2 mins until golden (center picture), finish 4 mins in a hot oven. Remove meat & scallops, keepwarm. In the same saute pan, add the blanched julienne carrots, 2 mins, deglaze with jus, simmer for 3 mins, then add cayenne. Your jus isready!Finishing Touch: Saute spinach in butter, slice tomato skin in julienne, saute 1 min with shallots in Olive Oil. Mold the potatoes in the middle ofthe plate, topped with saute spinach & finish with Julienne tomatoes. Sandwich the veal between the scallops surrounding the ring of potatoes,drizzle the sauce (right picture).Please visit this very interesting siteCayman Islands: History, Geography, Government, and Culture — Infoplease.com Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "It does not matter if the cat is black or white… as long as he caught the mouse, he is a good cat." Den Xiaping Term of the Weak Veal Grenadin or TenderloinOther names: Filet, filete or solomillo coro (Spanish), filetto (Italian), grenadin (French), short tenderloin, veal tender. General Description: Likebeef tenderloin, veal tenderloin is naturally tender, relatively lean, & quick cooking. Unlike beef tenderloin, the whole veal tenderloin is generally not available; it is sold in two small sections: the short & the butt. Its subtle flavor & delicate texture can quickly overcook & dry out. Cut into medallions, veal tenderloin can be sauteed with a refined pan sauce. When cut through the backbone, the smaller end of the tenderloin becomes part of veal loin chops, equivalent to beef T-bone.
¼ Million year old Argan Oil, Marinated Lamb Tournedos, Caramelized Onions & Squash Ratatouille, Sweet Ginger & Lemon Jus It was time to recognize the Argan Oil, an amazing product, the lamb & Morocco will do the rest… Preparation Time: 1hr30 Serves 4 Today 2 bottles…Easy this week... only 2 bottles!! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: Château Minuty Prestige Rose 2006 France - Provence - Côtes De Provence AOC.The Rose of 50% Grenache, 25% Tibouren and 25% Cinsault. A wine of a rosé color of fine intensity with shadings and glints ranging fromraspberry to copper and rose-petal tones. Wonderfully delicate and sensual in appearance. The wine is bright, limpid and crystalline. INGREDIENTS Lamb Marinade Onion & Squash Ratatouille Sweet Lemon Jus2 ea lamb rack (1lb/ 500g ea) 1lb green & yellow zucchinis 6 cloves garlic - minced¼ cup Argan Oil 2 tbsp Olive Oil (twice) 2 tsp ginger - minced2 tbsp Lemon Juice 1 ea medium onions (sliced) 2oz Argan Oil1 tsp Grey Brittany Salt ½ cup sultana raisins 2 tbsp flat parsley - choppedPepper to taste ¼ cup sugar 2 tbsp Cilantro - chopped 1 touch Cinnamon 2 ea preserved lemon - diced Salt & pepper to taste 1 tsp Harissa 1 pinch Saffron 1 pinch cumin 2oz/ 60g room temperature butter TechniqueClean & Marinate the Meat: "Clean" the lamb of all fat, bones & silver, roast the trimmings until golden, discard the fat, put in a stock potlargely covered with water. Simmer while skimming the impurities for 1 hour, or until you have 1pt/ 1 liter of lamb juice. Whisk together ArganOil, freshly squeezed lemon juice, salt & pepper, soak & coat your lamb loins in it. Refrigerate 2 hours.Ratatouille: Slice both zucchinis in (2mm/ 8th inch) rounds, blanched in salty boiling water, for 2 mins, ice down & strain. Soak the dry raisins ina bit of the hot lamb stock, 1 cup. Saute onions in Olive Oil until golden, add raisins, sugar, cinnamon & salt & pepper, set aside. Saute slicedzucchinis in Olive Oil, 2 mins. In a ring start by alternating both color zucchini at the bottom, add onion/ raisin mix. Repeat the operation until thering is full (left picture).Sauce: Roasted garlic & ginger in Argan Oil 5 mins, or golden, add parsley, cilantro, preserve lemon, harissa, saffron & cumin. Deglaze withremaining lamb stock. Simmer for 10mins, while skimming. You should have about 2 cups of liquid, whisk in the room temperature butter. Keepwarm.Serving Time: Seared in a very hot Teflon pan, the 2 lamb loin (center picture) about 5 mins for med rare, let the meat rest, in the mean timeflash the ratatouille rings in the oven 3 - 4 mins. Unmold on the plate, slice the meat & drizzle the sauce as shown (right picture).Please visit this very interesting siteLiquid Gold in Morocco - Argan Oil - Travel - New York Times Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "The best way to make your dreams come true is to wake up". Paul Valery Term of the Week Argan OilArgan Oil is coming from the argan tree. It is a very resistant tree which can live from 150 - 200 years. It is perfectly adapted to the aridity of theSouth Western regions of Morocco. Its roots grow deep in search of water & thus help retain the soil, preventing erosion & limiting the advance of the desert. Argan tree plays a vital role in maintaining the ecological balance & the economic situation of the population. In 1999, UNESCO added the argan tree to the World Heritage List. In less than a century, more than a third of the argan forest has disappeared.
Chili Glazed Shrimp, Curried Risotto, Papaya Vanilla Chutney The combination of sweet chili & vanilla is a truly fantastic blend of flavors! Preparation Time: 1hr30 Serves 4 Today 3 bottles… Not to time consuming, Keep an eye on the chutney, dont let it catch on the stove! Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2002 Riesling Furstentum Grand Cru Paul Blanck Alsace FranceIn the nose the wine offer yellow fruits and flint. Lovely soil driven flavors of peach, apricot, spices, flowers with a wonderful concentration andintensity. The wine has around 15 grams of rest sugar, but also a strong acidity to buffer the sweetness. The nice sweet notes enhanced thenotes of vanilla and papaya and wave the spicy chili notes from your palate away.... INGREDIENTS Glazed Shrimp Curried Risotto Papaya Vanilla Chutney2 tbsp/ 3 cl sweet chilli sauce 8oz/ 250g arboro rice 1 small papaya (small dice)3 oz/ 10 cl Olive Oil 1 ea red onion ¼ cup of champagne vinegar20 ea 16/20 shrimps P&D 2 cups of light chicken stock 2 tbsp of sugar2 tsp grated ginger (minced) ½ cup Chardonnay 1 ea cinnamon stick1ea lime 1 ea banana 3 ea star anise 1 oz/ 30g sultana raisin 1 ea vanilla bean 1 oz/ 30g almond flakes 1 oz/ 30g shredded coconut 1 ea cinnamon stick 2 oz/ 60g butter 1 cup of coconut milk 2 ea bay leaves 1 ea cardamon 1 tsp of cumin salt & pepper to taste TechniqueThe Day Before - Papaya & Vanilla Chutney: Combine the diced papaya, champagne vinegar, sugar, star anise, vanilla bean & cinnamon in apot & simmer gently for about 30 mins, or until soft (left picture). It is best to make this the day before, allowing the flavors to infuse.Marinate The Shrimp: Add the ginger to the raw P&D shrimps, add the zest & juice of the lime & allow to marinate for at least 2 hours.Prepare The Risotto: Saute, in half of the butter, the diced red onion with the cumin, until soft, add the Arborio rice and cook until translucent.Deglaze with the Chardonnay and reduce until dry, add the cinnamon stick, bay leaves & cardamon. Little by little add the hot chicken stock untilthe rice absorbs it. Keep on stiring it at the same time. Add the raisins and shredded coconut. Heat up the coconut milk & add the diced banana.Cook them for 2mins, puree in a Margarita blender. Add it to the risotto & cook the rice for 3 more mins. Before serving, add the butter and theroasted almond flakes. (Center picture)Serving Time: Heat the olive oil, sautee the shrimps for 2 minutes, deglaze with the sweet chili sauce, keep warm. Serve the risotto in themiddle of the plate, make sure its creamy and not thick in consistency, arrange the shrimps on the top, finish with the slightly warmed Papayachutney. (Right picture).Please explore this very interesting site:http://www.krampouz.com/?l=en Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "Politics is not a bad profession. If you suceed there are many rewards, if you disgrace yourself you can always write a book." Ronald Reagan Term of the Week Sultana RaisinsThere appears to be a good deal of imprecision in the raisin arena. There are three common names for raisins in the English-speaking world — sultanas, currants, and raisins. Of course, sultanas and currants are raisins — that is, dried grapes — and among purists the word raisin is supposed to be used for any raisin that is not a sultana or a currant. But that doesnt always happen.Currants are tiny raisins from the zante grape, and are supposed to have been first grown on the island of Corinth in Greece. Generally, currants are tarter than other raisins. Sultana raisins were originally the product of the Sultana grape, which grew in Turkey
Mango Crusted Lamb Rack, Fired Roasted Peppers & Artichoke Tian, Harissa Jus Lamb, peppers & Harissa, classical North African Combination, sweet mango & harsh artichoke, make it perfect! Preparation Time: 1hr30 Serves 4 Today 4 bottles…Are you ready to focus a little more this week? Every week I will insert from 1 to 5 bottles - 1easy / 2 relatively easy / 3 pay attention / 4 pay more attention /5 get some help!Our Sommelier Kristian Recommends: 2005 Zweigelt - Gernot Heinrich - Burgenland - Austria.Its aromatic, deeply colored and quite well endowed. the aroma of cherries, that wafts from the glass and the cool tangy flavor that unfolds onthe tongue with each successive sip recall the hedonistic delight of early summer INGREDIENTS Marinated & Crusted Lamb Tian Harissa Jus2 ea lamb rack (1lb/ 500g ea) 1 ea green bell pepper 3 oz/ 10 cl Olive Oil¼ cup/ 6cl Hoisin Sauce 1 ea red bell pepper 1 ea onion (sliced)2 tbsp/ 3 cl Soy Sauce 1 ea yellow bell pepper 2 tbsp Harissa2 tbsp/ 3 cl Rice Vinegar 2 ea fresh artichoke 3 oz/ 100g room temp butter2 tbsp/ 3 cl Canola Oil 2 ea lemons 1 tsp corn starch2 tsp grated ginger (minced) ½ cup flour Salt & pepper to taste1 cup white bread crumbs ½ cup white bread crumbs1 whole egg 1 whole egg, whisked2 oz/ 60g room temp butter Salt & pepper to taste TechniqueThe Day Before - Lamb Trimming & Marinade: Remove the fat cap from the lamb & all silver. Roast trimmings in a 400°F/ 200°C oven untilgolden (20 mins) drained. Transfer in a braising pot & cover with water. Gently simmer until you have 3 cups of lamb juice. In the mean timewhisk: Hoisin, Soy, Rice Vinegar, Canola Oil & Fresh Ginger. Put the lamb racks in a large Zip Lock bag. Pour the marinade over it &refrigerate. Turn the bag from time to time to ensure an even marinade.Tian: Grill the pepper over an open flame, until the outside skin is black. Lock them in a plastic bag for 15 mins. Combine in a pot, cold water,flour & 2 squeeze of lemon, stir until smooth. With a curved pairing knife, cut all around the artichoke, until you arrive at the heart (left Picture),immediately submerge in cold lemon water or they will turn black. Simmer for 30 mins or until soft, cool down. Clean the boiled peppers of allseeds & skin. In a baking pan, alternate layers of peppers & sliced artichokes, drizzling bread crumbs & egg wash between each layer. Bake for20 mins in an oven (400°F/ 200°C).Crust The Lamb: Remove the lamb from the marinade, pad the meat dry, save the marinade. In a mixing bowl with a spatula, mix: mango(small dice), bread crumbs, egg & butter until smooth. Spread the mix on the lamb rack (center picture).Finish The Jus: Saute onions in Olive Oil, until golden (5 mins) deglaze with marinade from lamb, reduce dry, add the lamb jus, simmer whileremoving impurities from the top for 5 mins. Add Harissa & corn starch. Always dilute the corn starch in a bit of warm water, salt & pepper.Whisk in the room temp butter. Keep warm.Serving Time: Roast the lamb rack in a hot oven (425°F/ 220°C), medium rare for 10 mins. Warm the tian in the same oven, unmold & cut,slice the lamb, drizzle the sauce shown in the right picture.Please visit this very interesting siteFrench Culinary Terms...try the test! Video comments of the Chef Eric "Live" .Please click on the box>> Thought of the week "Nothing is impossible: there are ways that’s lead to everything, & if we had sufficient will we should always have sufficient means. It is often merely for an excuse that we say things are impossible." Francois de la Rochefoucauld Term of the Week Harissa Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, & Tunisian cuisine. It is added to cous cous, soups, pastas & other recipes. It can also be purchased in Middle Eastern stores in a can.